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Chicken Makhani

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This Chicken Makhani (Indian Butter Chicken) is a rich and creamy curry with tender chicken pieces simmered in a spiced tomato-based sauce. Infused with traditional Indian flavors, this dish pairs perfectly with naan, roti, or basmati rice. A restaurant-quality butter chicken recipe that’s easy to make at home!

Ingredients

  • 2 tablespoons peanut oil, divided
  • 1 shallot, finely chopped
  • ¼ white onion, chopped
  • 2 tablespoons butter
  • 1 tablespoon ginger garlic paste
  • 2 teaspoons lemon juice
  • 2 teaspoons garam masala, divided
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 bay leaf
  • 1 cup tomato puree
  • 1 cup half-and-half
  • ¼ cup plain yogurt
  • Salt and black pepper to taste
  • 1 pound boneless, skinless chicken thighs, cut into bite-size pieces
  • ¼ teaspoon cayenne pepper (adjust to taste)
  • 1 tablespoon cornstarch
  • ¼ cup water

Instructions

  • Sauté Aromatics: Heat 1 tablespoon peanut oil in a saucepan over medium-high heat. Add shallot and white onion; sauté until soft (about 5 minutes).
  • Add Spices & Tomato: Stir in butter, ginger garlic paste, lemon juice, 1 teaspoon garam masala, chili powder, cumin, and bay leaf. Cook for 1 minute until fragrant. Add tomato puree and simmer for 2 minutes.
  • Simmer Sauce: Reduce heat to low, cover, and let simmer for 10 minutes.
  • Cook Chicken: In a separate skillet, heat the remaining 1 tablespoon of peanut oil over medium heat. Season chicken with salt, pepper, remaining 1 teaspoon garam masala, and cayenne pepper. Cook until browned (about 10 minutes).
  • Combine & Simmer: Add cooked chicken to the sauce. Stir in half-and-half and yogurt.
  • Thicken Sauce: Dissolve cornstarch in ¼ cup water, then mix into the sauce. Simmer for 5-10 minutes until thickened.
  • Serve: Remove the bay leaf and serve hot with naan or basmati rice. Garnish with fresh cilantro if desired.

Notes

  • Storage: Store in an airtight container in the fridge for up to 3 days.
  • Freezing: Freeze for up to 2 months. Thaw overnight before reheating.
  • Reheating: Warm on the stovetop over medium heat, adding a splash of cream or water if needed.
  • Variations: Use paneer or tofu for a vegetarian version or substitute coconut milk for a dairy-free option.

Find it online: https://avarecipe.com/chicken-makhani/